Doug'S Italian Meatballs

• 2 lb. ground chuck
• 1/2 bell pepper
• 1/2 small onion
• 2 oz. Italian dressing
• 3 Tbsp. soy sauce
• salt and pepper
• 2 c. cold water
• 3 heaping Tbsp. flour

1. Grind or chop bell pepper and onions together.
2. Mix with ground chuck thoroughly.
3. Add Italian dressing and soy sauce to taste. Add salt and pepper and mix.
4. Hand roll meatballs.
5. Spray pan with Pam nonstick spray before cooking.
6. Heat frying pan.
7. Cook meatballs on medium heat until 80 percent done and take up.
8. Do not overcook.
9. Drain excess grease out of pan, but leave contents (meat crumbs) in pan.
10. Pour 2 cups cold water in a bowl and add flour. Stir until texture is smooth and then pour into frying pan.
11. Stir and add water as needed.
12. Gravy should be slightly thick.
13. Add meatballs to gravy and simmer for about 30 minutes with the lid on the pan.
14. Serve over rice or mashed potatoes.

ground chuck, bell pepper, onion, italian dressing, soy sauce, salt, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=391919 (may not work)